Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. Step
Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
3. Step
Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
4. Step
Bake the muffin cups for 25–30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
